Method

Step 1

Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 5 minutes. Add garlic, carrot and zucchini. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables are tender. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add tomato paste, tomatoes and 1/2 cup water. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until thickened. Transfer to a large heatproof bowl. Set aside for 10 minutes to cool.

Step 2

Meanwhile, cook pasta following packet directions. Drain.

Step 3

Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan. Line base and sides of each hole, crossways, with two 1cm x 14cm strips of baking paper.

Step 4

Add oregano, basil, egg, breadcrumbs and pasta to mince mixture. Season with pepper. Stir to combine. Spoon among prepared pan holes, lightly pressing with the back of the spoon to compact. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden and firm to touch.

Step 5

Stand in pan for 10 minutes. Transfer to a wire rack to cool completely. Once cold, wrap individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight. Remove foil and place in lunchbox.

Nutrition

654 kj

Energy

6.2g

Fat Total

2.4g

Saturated Fat

2.1g

Fibre

14g

Protein

70mg

Cholesterol

98mg

Sodium

9.9g

Carbs (total)

All nutrition values are per serve

Related Video

Author: Claire Brookman

Image credit: Chris L. Jones

Publication: Super Food Ideas

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